Formation and Characterization of Irreversible Sediment of Ginseng Extract
Abstract
:1. Introduction
2. Material and Methods
2.1. Graphical Scheme of the Approach of the Study
2.2. Preparation of a Ginseng Extract
2.3. Observation of Precipitate Formation
2.4. Preparation of RS and IRS
2.5. Determination of the Amount of Sediments
2.6. Analysis of Chemical Composition
2.6.1. Analysis of Total Sugar, Protein and Total Free Amino Acids
2.6.2. Analysis of Total Saponins
2.6.3. Analysis of Ginsenosides
2.6.4. Analysis of Monosaccharide
2.6.5. Analysis of Amino Acids
2.6.6. Mineral Analysis
2.7. SEM and EDS Analyses
2.8. FT-IR and XRD Analysis
2.9. Establishment of Chemical Composition Interaction Model
2.10. Data Analysis
3. Results and Discussion
3.1. Observations of Sediment during Storage
3.2. Chemical Composition Analysis of the Extract and Sediments
3.3. SEM and EDS Analysis
3.4. FT-IR and XRD Analyses
3.5. Monosaccharide and Amino Acid Composition Analysis of IRS
3.6. Verification of Chemical Composition Interaction
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Conflicts of Interest
References
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Storage (Days) | Observation | Amount of Sediments | Description | |
---|---|---|---|---|
Yellow Sediments | White Sediments | |||
0 | | No | No | The extract was clarified without sediment. |
10 | | Some | Little | Some quantity of yellow sediments and a small quantity of white sediment appeared. |
20 | | Much | Little | Compared to the sediment stored for 10 days, the yellow sediment increased significantly, and the white sediment did not change significantly. |
30 | | Much | Some | Compared to the sediment stored for 20 days, both the yellow sediment and the white sediment increased significantly. |
40 | | Much | Some | Compared to the sediment stored for 30 days, both the yellow sediment and the white sediment increased but not significantly. |
50 | | Much | Some | Compared to the sediment stored for 40 days, both the yellow sediment and the white sediment increased only slightly. |
Chemical Components | Supernatant | RS | IRS | ||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
0 Day | 10 Day | 20 Day | 30 Day | 40 Day | 50 Day | 10 Day | 20 Day | 30 Day | 40 Day | 50 Day | 10 Day | 20 Day | 30 Day | 40 Day | 50 Day | ||
K | mg/kg | 1088 a | 1080 a | 1032 b | 1032 b | 1024 c | 1014 c | 31 c | 33 c | 39 b | 49 a | 51 a | 1551 b | 1706 b | 3672 a | 3236 a | 3614 a |
Mg | 86 a | 85 a | 84 a | 82 a | 81 a | 80 a | 2.9 c | 3.6 c | 4.3 b | 4.9 ab | 5.1 a | 625 b | 630 b | 680 ab | 704 a | 735 a | |
Na | 19 b | 18 b | 20 a b | 20 ab | 21 a b | 22 a | 11 a | 9.2 ab | 7.4 b | 6.5 b | 4.4 c | 357 c | 376 c | 412 bc | 536 ab | 601 a | |
Ca | 47 a | 31 b | 29 b | 28 b | 26 b | 25 b | 9.1 a b | 11 a | 11 a | 10 a | 8.7 b | 6224 d | 14678 c | 16186 c | 20137 b | 25024 a | |
Al | 2.8 a | 2.2 b | 2.0 b | 1.9 b | 1.4 b | 1.3 b | 2.3 a | 2.2 a | 1.6 b | 1.1 b c | 0.800 cd | 771 e | 964 d | 1210 c | 1738 b | 2048 a | |
Fe | 2.6 a | 2.3 b | 2.2 b c | 2.0 cd | 2.0 c d | 1.9 e | 0.633 a | 0.621 a | 0.616 a | 0.446 b | 0.411 b | 213 c | 220 c | 224 c | 261 b | 312 a | |
Mn | 20 a | 20 a | 19 a b | 19 ab | 19 a b | 19 a b | 0.234 a | 0.207 b | 0.200 b | 0.187 bc | 0.165 c | 50 d | 52 d | 58 c | 70 b | 74 a | |
Ni | 0.150 a | 0.145 a b | 0.141 b | 0.139 b | 0.133 c | 0.133 c | 0.018 a | 0.013 b | 0.012 b | 0.012 b | 0.011 b | 1.1 e | 1.5 d | 1.8 c | 2.1 b | 2.4 a | |
Sr | 0.248 a | 0.221 a b | 0.210 b | 0.219 b | 0.203 b | 0.198 b | 0.033 a | 0.031 a | 0.029 ab | 0.024 bc | 0.022 c | 33 d | 39 c | 40 c | 45 b | 53 a | |
Ba | 0.054 a | 0.049 a b | 0.048 b | 0.045 b | 0.045 b | 0.044 b | 0.007 a | 0.007 a | 0.006 ab | 0.005 ab | 0.003 b | 15 c | 16 b | 16 b | 20 a | 20 a | |
Free amino acid | mg/mL | 5.3 a | 5.6 a | 5.5 a | 5.8 a | 5.8 a | 5.8 a | 0.068 b | 0.069 b | 0.102 a | 0.106 a | 0.110 a | |||||
Protein | 5.9 a | 5.5 a | 5.4 a | 5.1 a | 5.0 a | 5.0 a | 0.282 d | 0.333 cd | 0.374 bc | 0.436 ab | 0.506 a | ||||||
Total sugar | 44 a | 44 a | 43 a | 42 a | 41 a | 40 a | 0.881 a | 1.0 a | 1.5 a | 1.5 a | 1.7 a | ||||||
Total saponins | 4.1 a | 3.8 a b | 4.0 a | 3.8 ab | 3.7 ab | 3.7 ab | 0.141 b | 0.156 ab | 0.165 a b | 0.168 ab | 0.185 a | ||||||
Rg1 | 0.409 a | 0.402 b | 0.397 c | 0.396 cd | 0.388 e | 0.392 d | 0.007 c | 0.012 b | 0.011 b | 0.015 a | 0.017 a | ||||||
Re | 0.211 a | 0.306 a | 0.305 a | 0.307 a | 0.296 a | 0.291 a | 0.004 c | 0.008 b | 0.008 b | 0.012 a | 0.012 a | ||||||
Rf | 0.217 c | 0.224 c | 0.150 d | 0.221 c | 0.422 a | 0.383 b | 0.003 c | 0.005 b | 0.005 b | 0.006 a | 0.005 b | ||||||
Rb1 | 0.769 a | 0.743 b | 0.737 c | 0.737 c | 0.618 d | 0.454 e | 0.010 d | 0.009 d | 0.023 c | 0.024 b | 0.031 a | ||||||
Rc | 0.285 a | 0.276 b | 0.266 c | 0.243 d | 0.231 e | 0.242 d | 0.004 d | 0.008 c | 0.010 b | 0.010 b | 0.012 a | ||||||
Rb2 | 0.325 a | 0.295 c | 0.307 b | 0.280 d | 0.272 e | 0.188 f | 0.004 d | 0.009 c | 0.009 c | 0.011 b | 0.012 a | ||||||
Rb3 | 0.038 a | 0.032 b | 0.028 c | 0.028 c | 0.022 d | 0.012 e | 0.001 a | 0.001 a | 0.001 a | 0.001 a | 0.001 a | ||||||
Rd | 0.079 a | 0.075 b | 0.069 c | 0.052 d | 0.046 e | 0.041 f | 0.001 b | 0.001 b | 0.001 b | 0.002 a | 0.001 b | ||||||
Total ginsenoside | 2.9 ab | 3.0 a | 2.8 bc | 2.8 bc | 2.7 c | 2.4 d | 0.034 e | 0.053 d | 0.072 c | 0.087 b | 0.093 a |
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Qu, D.; Hua, M.; Chen, J.-B.; Li, S.-S.; Wen, L.-K.; Sun, Y.-S. Formation and Characterization of Irreversible Sediment of Ginseng Extract. Foods 2021, 10, 2714. https://doi.org/10.3390/foods10112714
Qu D, Hua M, Chen J-B, Li S-S, Wen L-K, Sun Y-S. Formation and Characterization of Irreversible Sediment of Ginseng Extract. Foods. 2021; 10(11):2714. https://doi.org/10.3390/foods10112714
Chicago/Turabian StyleQu, Di, Mei Hua, Jian-Bo Chen, Shan-Shan Li, Lian-Kui Wen, and Yin-Shi Sun. 2021. "Formation and Characterization of Irreversible Sediment of Ginseng Extract" Foods 10, no. 11: 2714. https://doi.org/10.3390/foods10112714